In a medium sauce pan, add stock, white wine, pepper corns and bay leaf. Add veal and simmer for 45 minutes or until tender. Set aside to cool. (This can be done ahead of time, even a day in advance).
For the salmon mayonnaise: in a blender or mixer, add egg yolks and olive oil until well incorporated, then add salt and the juice of one lemon wedge and Dijon mustard. Add drained tuna and anchovy paste. It should have the consistency of a thick sauce. If it's too runny, add a drizzle of olive oil.
On a large serving platter, place thin slices of cool or chilled veal, and add salmon mayonnaise. Sprinkle with chopped capers, paprika and extra lemon wedges.